Frying a turkey is a Thanksgiving or holiday tradition for many, yielding incredibly juicy meat and crispy skin in a fraction of the time it takes to roast. While deep-frying outdoors with propane is a popular method, using a Masterbuilt electric turkey fryer offers a safer, more controlled, and often more convenient alternative. But the burning question on everyone’s mind as they prepare to submerge their bird is: how long will this actually take? The answer, while seemingly straightforward, depends on several key factors.
Understanding the Frying Time Equation
Calculating the correct frying time isn’t just a matter of guesswork; it’s a crucial step in ensuring a perfectly cooked and safe-to-eat turkey. Undercooking poses significant health risks, while overcooking can lead to a dry, less-than-desirable result.
The general rule of thumb for deep-frying a turkey, including in a Masterbuilt electric fryer, is 3 to 4 minutes per pound. This means a 12-pound turkey would theoretically take between 36 and 48 minutes to fry. However, this is a starting point, not a definitive answer. Let’s delve into the variables that can influence this timeframe.
Key Factors Affecting Frying Time
Several factors can impact the time it takes to deep-fry a turkey. Understanding these variables allows you to adjust your approach and achieve optimal results.
Turkey Size and Weight
The most obvious factor is the size of the turkey. A larger turkey will require significantly more time to cook through than a smaller one. The “3 to 4 minutes per pound” guideline is a reliable starting point, but remember that the upper end of that range is often necessary for larger birds (e.g., those over 14 pounds). Always use a reliable meat thermometer to verify internal temperature, regardless of the calculated frying time.
Turkey Temperature Before Frying
The temperature of the turkey before it enters the fryer is another crucial consideration. A completely thawed turkey is essential for even cooking and safety. If the turkey is even partially frozen, the frying time will be significantly longer, and the risk of uneven cooking and potentially dangerous bacterial growth increases.
It’s recommended to thaw the turkey in the refrigerator for approximately 24 hours for every 5 pounds of weight. For example, a 15-pound turkey should thaw in the refrigerator for about three days. Always ensure the turkey is completely thawed before frying.
Oil Temperature and Recovery Time
Maintaining the correct oil temperature is absolutely essential for successful deep-frying. The ideal temperature for frying a turkey is 325-350°F (163-177°C). The Masterbuilt electric fryer is designed to maintain a consistent temperature, but it’s important to monitor it with a reliable thermometer, especially after adding the turkey.
When you introduce the cold turkey into the hot oil, the temperature will inevitably drop. This is known as temperature recovery. The fryer will need time to bring the oil back up to the optimal temperature. The amount of time it takes to recover will depend on the size of the turkey and the power of the fryer. Be patient and allow the oil to fully recover before starting to time the cooking process. It is better to slightly overestimate the oil recovery time.
The Type and Amount of Oil Used
The type of oil you use can also influence the frying time and the overall quality of your fried turkey. You need an oil with a high smoke point, meaning it can withstand high temperatures without breaking down and producing harmful fumes.
Commonly recommended oils for deep-frying include:
- Peanut oil: Offers a neutral flavor and a high smoke point. However, be mindful of potential allergies.
- Canola oil: Another good option with a high smoke point and relatively neutral flavor. It’s also generally more affordable than peanut oil.
- Vegetable oil: A blend of different oils, typically with a high smoke point. It’s often a budget-friendly choice.
- Corn oil: A less common but suitable option with a high smoke point.
The amount of oil is also critical. You must use enough oil to completely submerge the turkey. Follow the manufacturer’s instructions for your Masterbuilt fryer to determine the correct oil level. An inadequate amount of oil will result in uneven cooking.
Altitude
Altitude can affect cooking times, though the impact on deep-frying is less pronounced than with baking. At higher altitudes, water boils at a lower temperature. This can potentially lead to slightly longer cooking times, as the internal temperature of the turkey may rise more slowly. In most cases, the difference is negligible, but if you live at a very high altitude, it’s worth monitoring the internal temperature of the turkey more closely.
The Masterbuilt Fryer Model
While all Masterbuilt electric turkey fryers operate on the same basic principle, there can be subtle differences in heating element power and temperature control between different models. More powerful models might recover temperature slightly faster than less powerful ones. Always consult your fryer’s user manual for specific instructions and recommendations.
Step-by-Step Guide to Frying a Turkey in a Masterbuilt Electric Fryer
Here’s a breakdown of the process, focusing on timing and temperature control.
Preparation is Key
Begin by thoroughly thawing your turkey in the refrigerator. Remove the giblets and neck. Pat the turkey completely dry, both inside and out, with paper towels. This is crucial for achieving crispy skin. Excess moisture will cause the oil to splatter and could result in a soggy, rather than crispy, skin.
Seasoning the Turkey
Season the turkey to your liking. You can use a dry rub, marinade, or injection. Be careful with marinades and injections, as excessive moisture can be problematic. If using a marinade or injection, allow the turkey to rest for a few hours after application. Ensure no excess marinade remains on the surface before frying.
Preparing the Fryer
Fill the Masterbuilt electric fryer with the correct amount of oil, as indicated in the manufacturer’s instructions. Heat the oil to 325-350°F (163-177°C). Use a deep-fry thermometer to monitor the temperature accurately. Don’t rely solely on the fryer’s built-in thermostat.
Lowering the Turkey
Once the oil reaches the desired temperature, carefully lower the turkey into the fryer. Use the provided lifting hook or basket to avoid splattering hot oil. Lower the turkey slowly and steadily to minimize the temperature drop.
Maintaining Temperature and Monitoring Time
Maintain the oil temperature between 325-350°F (163-177°C) throughout the frying process. Monitor the temperature constantly and adjust the fryer’s settings as needed. Use the “3 to 4 minutes per pound” rule as a guide, but remember that it’s just an estimate.
Checking for Doneness
The most reliable way to determine if the turkey is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, without touching the bone. The internal temperature should reach 165°F (74°C). It’s also wise to check the temperature in the breast to ensure it also reaches at least 165°F (74°C).
Removing and Resting the Turkey
Once the turkey reaches the correct internal temperature, carefully remove it from the fryer and place it on a wire rack to drain. Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and moist bird.
Troubleshooting Common Issues
Even with careful planning, you might encounter some challenges.
Oil Temperature Fluctuations
If the oil temperature drops too low after adding the turkey, the frying time will be significantly longer, and the turkey may not cook evenly. Try increasing the fryer’s temperature setting, but be careful not to overheat the oil. If the temperature continues to drop, it might be necessary to remove the turkey and reheat the oil before continuing.
Uneven Cooking
Uneven cooking can result from several factors, including an improperly thawed turkey, insufficient oil, or fluctuating oil temperatures. Ensure the turkey is fully thawed, use the correct amount of oil, and maintain a consistent temperature.
Turkey Skin is Not Crispy
Moisture is the enemy of crispy skin. Ensure the turkey is thoroughly dried before frying. You might also try increasing the oil temperature slightly (within the recommended range) towards the end of the cooking process to help crisp up the skin.
Safety Precautions
Deep-frying a turkey involves hot oil and high temperatures, so safety should be your top priority.
- Never leave the fryer unattended.
- Use caution when lowering and removing the turkey to avoid splattering oil.
- Keep children and pets away from the fryer.
- Fry outdoors, away from flammable materials.
- Have a fire extinguisher readily available.
- Never use water to extinguish a grease fire.
Tips for the Perfect Fried Turkey
Here are some additional tips to help you achieve a perfectly fried turkey every time.
- Use a turkey that is specifically sized for your fryer. Refer to the manufacturer’s guide.
- Consider injecting the turkey with a flavorful marinade for extra moisture and flavor.
- Experiment with different dry rubs to create unique flavor profiles.
- Don’t overcrowd the fryer. Only fry one turkey at a time.
- Allow the oil to cool completely before draining and storing it.
- Strain the oil after each use to remove any debris.
Frying a turkey in a Masterbuilt electric fryer is a rewarding experience when done correctly. By understanding the factors that influence frying time, following the recommended safety precautions, and using a reliable meat thermometer, you can create a delicious and memorable holiday meal.
How long does it take to fry a turkey in a Masterbuilt electric fryer?
The standard guideline for frying a turkey in a Masterbuilt electric fryer is about 3 to 4 minutes per pound. This is a general rule of thumb, and you should always use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F in the thickest part of the thigh and breast. For example, a 12-pound turkey would typically take between 36 and 48 minutes to fry.
It’s crucial to consider the turkey’s starting temperature. If the turkey is still partially frozen, it will take significantly longer to cook and may not cook evenly. Always ensure the turkey is fully thawed before frying to achieve the best results and prevent dangerous undercooking. Using a meat thermometer is the best way to accurately determine doneness and ensure a safe, delicious fried turkey.
What temperature should the oil be when frying a turkey in a Masterbuilt electric fryer?
The ideal oil temperature for frying a turkey in a Masterbuilt electric fryer is 350°F (175°C). This temperature allows the turkey to cook evenly and develop a crispy skin without burning the outside before the inside is cooked through. Maintaining a consistent temperature is key to a successful frying experience.
Masterbuilt electric fryers are designed to help maintain a consistent temperature. However, adding the cold turkey will lower the oil temperature, so it’s important to monitor it closely and allow the fryer to recover. Using an external thermometer in addition to the fryer’s built-in thermostat can provide extra assurance and help you make any necessary adjustments to maintain the 350°F target.
What type of oil is best for frying a turkey in a Masterbuilt electric fryer?
Peanut oil is widely considered the best option for frying a turkey due to its high smoke point (around 450°F), which makes it less likely to break down and produce off-flavors at the frying temperature of 350°F. Its neutral flavor also ensures it won’t impart any unwanted taste to the turkey. Peanut oil also allows for a crispy golden skin.
If you have a peanut allergy, other suitable options include canola oil, corn oil, or vegetable oil, all of which have relatively high smoke points. It’s important to select an oil with a smoke point above 350°F to avoid burning and ensure safe frying. Avoid using olive oil or other oils with low smoke points, as they are not suitable for deep frying.
How do I thaw a turkey properly before frying it in a Masterbuilt electric fryer?
The safest and most recommended method for thawing a turkey is in the refrigerator. Allow approximately 24 hours of thawing time for every 5 pounds of turkey. This slow thawing process ensures the turkey thaws evenly and prevents bacterial growth.
For example, a 15-pound turkey would take about 3 days to thaw completely in the refrigerator. Ensure the turkey is placed on a tray or in a container to catch any drips and prevent cross-contamination. Never thaw a turkey at room temperature, as this can create an environment conducive to bacterial growth, making the turkey unsafe to eat.
How much oil do I need to fry a turkey in a Masterbuilt electric fryer?
The amount of oil needed depends on the size of your Masterbuilt electric fryer and the size of the turkey. The most crucial factor is ensuring the turkey is fully submerged in the oil when it’s lowered into the fryer. Always follow the manufacturer’s instructions and guidelines for your specific model.
A good way to determine the correct amount of oil is to place the turkey in the fryer (without the heating element plugged in) and fill it with water until the turkey is completely covered. Then, remove the turkey and measure the water level. This measurement will tell you how much oil you need. Be sure to completely dry the fryer before adding oil.
What safety precautions should I take when frying a turkey in a Masterbuilt electric fryer?
Safety is paramount when frying a turkey. Always fry outdoors, away from any flammable materials, such as decks, fences, or trees. Never leave the fryer unattended while it’s in use. Keep children and pets away from the fryer at all times. Use heat-resistant gloves and long tongs or a turkey hanger to safely lower and remove the turkey from the hot oil.
It’s also crucial to avoid overfilling the fryer with oil, as this can cause overflow and potentially lead to a fire. Ensure the turkey is completely thawed and dry before placing it in the oil to prevent splattering and bubbling. Keep a fire extinguisher nearby in case of emergency, and familiarize yourself with how to use it. In the event of a grease fire, never use water to extinguish it.
What are some common problems and solutions when frying a turkey in a Masterbuilt electric fryer?
One common problem is the oil temperature dropping too quickly after adding the turkey. To mitigate this, ensure the turkey is fully thawed and dry, and preheat the oil to the correct temperature before lowering the turkey. Avoid frying a turkey that’s too large for the fryer, as this can also cause a significant temperature drop.
Another issue is uneven cooking. This can happen if the turkey isn’t fully submerged in the oil or if the oil temperature fluctuates. Make sure the turkey is completely covered and use a thermometer to monitor the oil temperature closely. If one part of the turkey is cooking faster than another, you can gently rotate the turkey during the frying process to ensure even cooking. If the skin becomes too dark, you can reduce the temperature slightly.